LEMON BREAD

Cream shortening and sugar. Add eggs and beat well. Sift dry ingredients and add to creamed mixture alternately with milk. Fold in lemon rind. Bake at 350 degrees for 30-40 minutes. Glaze: ¾ cup confectioners sugar and juice of one lemon. With fork tines pierce top of cake and pour glaze over cake as soon as it is removed from oven.